Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
Photo by Scott Phillips

Ingredients

  • 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
  • 1 Tbs. sour cream
  • 1 Tbs. thinly sliced fresh chives
  • 1-¾ cups sliced almonds
  • ¼ cup buttermilk
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • + 9 more ingredients
    • 1-½ lb. chicken tenderloins, pounded ¼ inch thick
    • ½ cup all-purpose flour
    • 2 Tbs. extra-virgin olive oil
    • 1 Tbs. white balsamic vinegar
    • 2 large eggs
    • ½ tsp. honey
    • Kosher salt and freshly ground black pepper
    • 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick
    • 2-3 Tbs. vegetable oil

In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network